Mazapan is a delicious and unique Mexican treat worth trying if you are a fan of sweet, nutty flavors. This candy brings me so many childhood memories; I still remember how finding a mazapan de la Rosa in the goodie bag or between the candy in the piñatas gave me so much joy.
What is mazapan
A mazapán is a sweet confection from ground peanuts (or other nuts) mixed with confectioner’s sugar. Mazapán is popular in México and Latin America; It is commonly enjoyed as a sweet snack on its own or used as an ingredient in various desserts and pastries.
In Mexico, one of the most famous brands of mazapán is Mazapán de la Rosa. This treat is naturally gluten-free and vegan and makes the perfect gift.
Mazapan ingredients
- Peanuts. Unsalted and toasted peanuts are the best kind for this recipe. If you can’t find unsalted peanuts, use salted ones.
- Powdered sugar
How to make mazapan
Start by grounding the peanuts in the food processor or a powerful blender such as a Vitamix. I like to pulse them instead of letting the machine run. If you process the peanuts for a very long time, they can become peanut butter, and we are looking for powdered peanuts.
Scrape the sides of the bowl from time to time. Then add the sugar and mix until you have a fine powdery texture that stays together when pressed between your fingers.
Sometimes the peanuts we find in the store are old and dry, and they need a little extra help to achieve the perfect texture for the mazapan.
Adding one teaspoon of peanut butter to the food processor will give you the perfect texture.
How to form the mazapan
Place on a flat surface a piece of parchment paper, about 4×4 in (8×8 cm), and on top, a round 2-in. (5 cm.) cookie cutter. Fill the round cookie cutter with the peanut mixture and press it firmly into the mold until fully compact using a spoon, tamper, or pestle.
Remove the cookie cutter slowly and help yourself with a spoon. Remember that the texture is crumbly and fragile.
Different uses
Some people like to make agua fresca with mazapan. Atole is also very common to use them. But in Mexico you can find conchas, ice cream, or paletas.
Different flavors
Different mazapan flavors are salted peanuts, cajeta, mocha, coffee, cocoa, coconut, chocolate chip and oreo flavor.
Mazapan de la rosa history
Mazapán de la Rosa is a well-known brand of mazapán, a sweet confection made from ground peanuts or other nuts mixed with sugar. Growing up, the goal was to unwrap rosa’s mazapan without breaking it.
In 1942, Don Jesús Michel González and his family began elaborating handmade candy in his house. He started producing mazapán in his kitchen. Today, Mazapán de la Rosa is still a family-owned business.
difference between Marzipan and mazapan
Both mazapán and Marzipan are popular sweets and are used in a variety of desserts and confections. Mazapán and Marzipan are similar confections from ground nuts. Marzipan is made with almonds mixed with sugar, honey, or syrup. The main difference is the ratio of nuts to sugar in the dough.
Mazapán is typically made with a higher proportion of nuts to sugar, resulting in a denser, more solid texture. On the other hand, Marzipan is made with a higher sugar ratio than nuts, giving it a softer, more pliable texture.
Marzipan is also often flavored with additional ingredients such as vanilla or cinnamon, while mazapan is usually left plain.
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Frequently asked questions
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Mazapan
Equipment
- Round cookie cutter
Ingredients
- 1¼ cup peanuts
- 1 cup confecctioner's sugar
- 1 teaspoon peanut butter optional
Instructions
- Start by grounding the peanuts in the food processor or a powerful blender such as a Vitamix. I like to pulse them instead of letting the machine run. If you process the peanuts for a very long time, they can become peanut butter, and we are looking for powdered peanuts.Scrape the sides of the bowl from time to time. Then add the sugar and mix until you have a fine powdery texture that stays together when pressed between your fingers.Add the peanut butter if needed.
- Place on a flat surface a piece of parchment paper, about 4×4 in (8×8 cm), and on top, a round 2-in. (5 cm.) cookie cutter. Fill the round cookie cutter with the peanut mixture and press it firmly into the mold until fully compact using a spoon, tamper, or pestle. Remove the cookie cutter slowly and help yourself with a spoon. Remember that the texture is crumbly and fragile.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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